4.9 from 66 votes
Paccheri with Fresh Tuna Ragu: Recipe from Sicily
Paccheri with Fresh Tuna Ragu is a Sicilian dish featuring mezzi paccheri or similar pasta tossed with a ragu made from fresh tuna cubes, red onions, and fresh datterini tomatoes. The sauce is scented with lemon zest, white wine, and fresh mint leaves, imparting a bright seafood flavor. The tuna is cooked just enough to remain tender, blending with the lightly cooked tomato and onion sauce to create a delicate, summery pasta dish.
Prep Time
10 mins
Cook Time
20 mins
Servings:
4
Calories:
514 kcal
Course:
Main Course
Cuisine:
Mediterranean, Italian
Ingredients
- 360 g mezzi paccheri pasta (12-13oz) or paccheri, giant penne, rigatoni etc
- 350 g tuna 12oz) 1-2 thick steaks, fresh
- 1-2 red onions I used Tropea onions
- 250 g datterini tomatoes (9oz)
- 1 lemon organic ( to zest)
- ½ glass white wine dry
- mint leaves
- salt for pasta and to taste
- black pepper to taste, ground
- extra virgin olive oil
Instructions
- Put a pot of water onto boil for the pasta. Add salt once it starts to boil and bring tothe boil again.
- Peel the red onion/s and slice into thin crescents. Cut the tuna into cubes, as in the photos. Wash the tomatoes, remove the stalk and cut them in half.
- Pour olive oil into a large frying pan or skillet, add the red onion and sauté gently. Once the onion has softened, add the tomatoes and cook on a medium heat until they start to softentoo. Then turn the heat up, add the tuna and brown it for a couple of minutes turning frequently and then add the white wine. Allow the alcohol to evaporate. Turn the heat down.
- Cook the pasta a minute less than al dente according to the instructions on the packet.
- While the pasta is cooking (it usually takes about 10 minutes) season the tuna ragu withsalt and pepper and cook for a couple of minutes more. You will see that the tomato peel begin to come off on its own, you can remove the peel if you prefer with the help of a knife and fork. I didn’t remove it.
- Add a little chopped fresh mint and cook the tuna sauce for a couple of minutes more.If necessary, add ½ ladle of pasta cooking water if the sauce seems dry.
- When the pasta is almost cooked, save a little of the cooking water and drain. Add thepasta to the pan with the tuna ragu. Mix the sauce and the pasta together well and finish cooking the pasta in the sauce. Adding a little pasta cooking water if you need it.
- When the pasta is ready, remove the skillet from the heat and add some more chopped freshmint leaves, freshly ground black pepper and the grated zest of one lemon. You can serve your mezzi paccheri with fresh tuna ragu with a drizzle of olive oil and some peperoncino flakes if desired.
Cup of Yum
Notes
- Ensure not to overcook the tuna or substitute fish by cutting it into small cubes for quick cooking.
- The recipe can be made with swordfish or other firm steaks; just adjust cooking times accordingly to keep the fish tender.
Nutrition Information
Calories
514kcal
(26%)
Carbohydrates
76g
(25%)
Protein
33g
(66%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
2g
(10%)
Cholesterol
33mg
(11%)
Sodium
50mg
(2%)
Potassium
656mg
(14%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
2222IU
(44%)
Vitamin C
31mg
(34%)
Calcium
49mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 514
% Daily Value*
| Calories | 514kcal | 26% |
| Carbohydrates | 76g | 25% |
| Protein | 33g | 66% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 33mg | 11% |
| Sodium | 50mg | 2% |
| Potassium | 656mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 2222IU | 44% |
| Vitamin C | 31mg | 34% |
| Calcium | 49mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.